This classic American cocktail was created by Hugo Ensslin (head bartender at the Hotel Wallick in New York) and first appeared in Ensslin's 1916 publication Recipes for Mixed Drinks. This version is more like the recipe in Harry Craddock's 1930 Savoy Cocktail Book which omitted the Creme de Violette.
- Gin - 1¾ fl oz
- Lemon Juice - 1½ Tbsp
- Maraschino Liqueur - 1½ Tbsp
- Cherry - 1
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